Jean Winsland
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Just begun wine making. First blackberry has turned out fine. The second lot fizzed for a week, stopped and is clear and sweet but a bit yeasty smelling. What's gone wrong .
Wine making.
- Thread starter Jean Winsland
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Was your first blackberry wine made from fruit or a wine kit?
Was the second one the same as the first, the more information you can add the better.
Was your first blackberry wine made from fruit or a wine kit?
Was the second one the same as the first, the more information you can add the better.
I find if the yeast gets stressed you tend to get more yeasty/off smells. The main reason the yeast get stressed is temperature, if it gets to hot for the yeast strain or if there's big temperature fluctuations, for example in a kitchen if it's cool through the night and hot when cooking.
This can also kill the yeast and stop fermentation early, hence only a week of fizz then the sweeter wine as the sugar hasn't all fermented.
This can also kill the yeast and stop fermentation early, hence only a week of fizz then the sweeter wine as the sugar hasn't all fermented.
Just to add to LZ's point another reason yeast gets stressed is lack of nutrient.
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